Edible San Diego E Edition Issue #53 Special Issue May 2019

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PUBLISHER’S NOTE | Nava family summer in Weldon, CA, circa 1972. Table Talk I f we are what we eat, then we are so many things. For just a moment, think back to when you were young: What did you eat, and who prepared it for you? Go back one or two generations more and consider what culinary traditions shaped your life today. My ancestors made their way from England, Scotland, France, and Spain to the US and Mexico generations ago, and fast-forward, I am a mid-century Girl Scout who learned my way around the kitchen by helping my mom from an early age. She passed on the essential life skills, like showing me how many different things you can put in a tortilla for an after-school snack. Growing up as part of a very large extended family, I looked forward to every holiday because something fun was always in the works—sleepovers, camping, and big Christmas potlucks. Nowadays, plant-strong or low-carb options may sit alongside the holiday tamales, but we make sure one cousin brings the Jell-O salad. One bite brings back memories of beloved aunties and uncles since passed and the countless adventures, sunsets, milestones, and hugs we shared. Year by year, my childhood saw a formerly rural area become suburbanized. Our little orchard and garden became like an island as dairy farms and citrus orchards gave way all around us. As the summer heat rose each year, my friends, siblings, and I would climb apricot and plum trees, eating our fill, while my mom would stay up late to make jam when the house was cool and quiet. Those jars glimmered like jewels all year long in our hall closet—special gifts to be given with uncomparable flavor on breakfast toast. We invite you to reminisce about your own food memories, and to make some new ones. Since we celebrate authenticity, Edible San Diego dedicates this special issue, Rooted in Flavor, to the culinary traditions unique to our part of the world. Because a plate of food can reveal so much about our shared past, present, and future. To add more spice, convenience, and aha moments to your days and nights, make sure to visit ediblesandiego.com and subscribe to our monthly newsletter and social media platforms. If you enjoy our work, please patronize our advertisers’ businesses, subscribe, and invite your friends to join our rapidly growing Edible San Diego community—all of which enables us to keep these essential conversations happening. Thank you. Katie Stokes Publisher, Edible San Diego 4 ediblesandiego.com
edible Communities 2011 James Beard Foundation Publication of the Year MEMBER OF EDIBLE COMMUNITIES EDITORIAL Katie Stokes Editor in Chief Maria Hesse Managing Editor Felicia Campbell Executive Digital Editor Olivia Hayo Associate Editor Dawn Mobley Copy Editor Dee Gomez Editorial Intern DESIGN TEAM Allie Wist Designer Olivia Hayo Lead Photographer PUBLISHER Katie Stokes SALES & MARKETING Cass Husted Marketing John Vawter Advertising Sales Scott White Advertising Sales @ediblesd @ediblesandiego @ediblesandiego Healthy Diet, Healthy Living WE DELIVER CUSTOMIZED BOXES OF ORGANIC FRUITS, VEGETABLES AND ARTISANAL FARM PRODUCTS RIGHT TO YOUR DOORSTEP ADVERTISING For more information about rates and deadlines, contact info@ediblesandiego.com 619-756-7292 No part of this publication may be used without written permission from the publisher. © 2019 All rights reserved. Every effort is made to avoid errors, misspellings, and omissions. If an error comes to your attention, please let us know and accept our sincere apologies. Thank you. COVER PHOTO BY OLIVIA HAYO CONTACT Edible San Diego P.O. Box 83549 • San Diego, CA 92138 619-756-7292 • info@ediblesandiego.com • ediblesandiego.com RECEIVE $ 15 off YOUR FIRST BOX SIGN UP FOR HOME OR OFFICE DELIVERY www.farmfreshtoyou.com WITH PROMO CODE: EDIBLESD2019 SPECIAL ISSUE • MAY 2019 | edible SAN DIEGO 5
Page 1 and 2: Explore the flavors of San Diego Co
Page 4 and 5: Rooted in Flavor • Special Issue
Page 8 and 9: LIVING LOCAL | Fresh, exciting, and
Page 10 and 11: Fabulous HILLCREST FARMERS MARKET S
Page 12 and 13: EATING WELL | to your muffin or cup
Page 14 and 15: GROWING GOOD | Finfish Farming Envi
Page 16 and 17: GROWING GOOD | consumed in our coun
Page 18 and 19: FEATURE | Somos Diversos We Are Div
Page 20 and 21: FEATURE | A Modern Infusion of Indi
Page 22 and 23: • Best Italian Restaurant • Bes
Page 24 and 25: FEATURE | or a paper towel. Set asi
Page 26 and 27: FEATURE | EDGAR CHONG Little Italy
Page 28 and 29: STAYCATION | A Luxurious Day Trip t
Page 30 and 31: LOCAL ATTRACTIONS | BY ERIN JACKSON
Page 32 and 33: SPECIAL ADVERTISING SECTION Neighbo
Page 34 and 35: PREP | BY OLIVIA HAYO How to Make C
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Edible San Diego E Edition Issue #53 Special Issue May 2019

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